Roasted Beets In Foil
Learn this simple and less messy method for perfectly roasted beets in foil that concentrates their natural sweetness while locking in nutrients. If you’ve always boiled your beets, give this foil packet method a try. It's such an easy way to cook beets.
Servings: 8
Calories: 18kcal
Equipment
- instant-read thermometer optional
- 13-inch x 18-inch cookie sheet
- aluminum foil
Ingredients
- 4 beets 6-8 ounces each
- 4 teaspoons olive oil
- black pepper freshly ground
- 1 teaspoon Diamond Crystal kosher salt optional
Instructions
- Preheat the oven to 400℉.
- Wash the beets thoroughly under running water. If stems are attached, trim them back to the root. If there is a long tail on the other side of the root, cut it back to the bulb.
- Place each beet on a square piece of foil. Drizzle 1 teaspoon of olive oil and sprinkle with salt and pepper.
- Wrap the foil around the beets leaving the seam side up. Place on a parchment-lined cookie sheet.
- Cook the beets in the oven for about 45-75 minutes to an internal temperature of 205-210℉ or when easily pierced with a toothpick through the foil. Smaller beets will take less time and can be removed one at a time while the larger beets remain in the oven.
- Remove the beets from the oven. Open the foil to let them cool enough to handle. Save the beautifully roasted beet juice in the foil pouch by pouring it into a medium glass bowl.
- Place the open foil pouches in the sink. Use paper towels to peel the outer skin and nubby top off each beet. Dispose of the foil and peelings.
- Place the peeled beets on a large plate or a parchment-lined cutting board to protect your surfaces from temporary beet juice stains.
- Trim the remnants of the green tops off of the beets. Cut the beets into 1-inch bite-sized wedges.
- Return the wedges to the bowl with the reserved juices. Toss to combine and taste for a final seasoning of salt and pepper before serving.
Notes
Smaller beets will take less time.
Optional: I like to add 1-2 teaspoons of mild vinegar like red wine or sherry vinegar to the beets to balance their earthy flavor.
Nutrition
Calories: 18kcal | Carbohydrates: 0.05g | Protein: 0.01g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 2mg | Fiber: 0.01g | Sugar: 0.03g | Vitamin A: 0.2IU | Vitamin C: 0.03mg | Calcium: 0.3mg | Iron: 0.02mg
